Yield
16 servings (serving size: 1/2 cup)

"You can adjust the amount of jalapeños and chipotles to your preference of zest and zing; we like it spicy. The recipe makes a lot, but it can be cut in half. We eat it with chips and go through it quickly." -Doris R. Durkee, St. Charles, MO

How to Make It

Place tomatoes in a colander; sprinkle with salt. Toss gently; drain 30 minutes. Combine tomato mixture, corn, and next 9 ingredients (through beans) in a large bowl. Remove 1 chipotle chile from can; finely chop. Add chile and 8 teaspoons adobo sauce to corn mixture, stirring to combine. (Reserve remaining chiles and adobo sauce for another use.)

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Ratings & Reviews

Belanos's Review

Belanos
June 01, 2009
Great salsa! I substituted parsley for the cilantro as I'm one of those people who hate the latter. The next time I make it, I will add a second chipotle pepper, as one didn't have much impact. Likewise, I will add more lime juice. Nevertheless, the recipe is great as written. I did find that I needed to drain it in a colander again after making it, as the tomatoes continued to exude liquid after the initial draining.